Rainbow Chicken Spaghetti Soup

Ingredients

• 2 chicken breast, butterflied
• 1 onion chopped small
• 1 red pepper chopped small
• 2 celery sticks chopped small
• 2 carrot chopped small
• 1 litre of stock
• 150g spaghetti, broken into small pieces
• 150ml double cream
• Handful of peas and sweetcorn
• 1 spoon garlic purée
• 1/2 tsp black pepper
• 1 tsp mixed herbs

Instructions

1. Fry the onions, carrots, red pepper and celery until softened.
2. Add garlic, pepper and herbs and cook for a minute.
3. Add flour (amount not specified in original caption, assume it's a small amount for thickening), mix well.
4. Add chicken and stock.
5. Bring to a boil and cook on medium heat for 10 minutes.
6. Remove chicken from the pot, shred it, and return it to the pot.
7. Continue cooking the soup until the pasta is soft enough.
8. If too much liquid is absorbed, add a bit more stock.
9. Finally, stir in the cream, peas, and sweetcorn.
10. Serve hot, optionally with crispy bread and butter.